1. Preheat your oven to 400 F (200 C). Wash the zucchinis thoroughly and then trim off both ends. Cut the zucchinis into 1/2-inch thick rounds or half-moons. Aim for uniform pieces so they cook evenly.

2. In a large bowl, toss the cut zucchini with olive oil, garlic powder, onion powder, salt, and black pepper. Make sure each piece is lightly coated with the oil and seasonings. This step is crucial for building flavor during roasting.

3. Spread the seasoned zucchini in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can steam the zucchini instead of roasting it. If necessary, use two baking sheets. Roast for 20-25 minutes, or until the zucchini is tender and slightly caramelized at the edges. You should see some golden-brown spots.

4. Once roasted, remove the zucchini from the oven and let it cool on the baking sheet for about 5-10 minutes. This allows it to cool down enough to handle and helps prevent the cottage cheese from becoming too watery when blended.

5. Transfer the cooled roasted zucchini to a food processor or a high-speed blender. Add the cottage cheese to the food processor.

6. Process the mixture until it reaches your desired consistency. For a smoother whip, blend longer until almost no zucchini chunks remain. For a chunkier, more rustic texture, blend for a shorter period, leaving some small pieces of zucchini visible. You might need to scrape down the sides of the food processor a few times to ensure everything is well combined.

7. Spoon a small amount of the zucchini whip onto a spoon and taste it. Adjust the salt and pepper if needed. You can also add a tiny pinch more garlic or onion powder if you desire a stronger savory flavor.

8. Transfer the savory roasted zucchini whip to a serving bowl. Garnish with fresh chopped chives, if using, for a pop of color and fresh flavor. Serve warm or at room temperature.